Dosa a South Indian recipe can be made as a breakfast or even in lunch.Dosa can be made in various detail.
Ingredients :- ( Serves 12 )
- 2 cups Rice / Chawal
- 1 cup Black gram / Urad dal
- 1/4 cup Split Bengal gram / Channa dal
- 1 tbsp Fenugreek / Mathi
- 2 tbsp Oil
- 1/2 tsp Cumin / Zeera
- 1/2 tsp Mustard / Rai
- 2-3 Dry Red chillies
- 10-12 Curry leaves
- 1 cup Onion / Pyaaz
- A pinch Asafoetida / Hing
- 1/2 tsp Ginger paste / Adrakh
- 1/4 tsp Chilli flakes
- 6 boiled potatoes / Aloo
- 1/2 tsp Turmeric / Haldi
- Salt to taste
- Oil
Method:-
- Mix and rinse couple of times Rice,Black gram,Bengal gram and Fenugreek all together.
- Keep this soaked for about 5-6 cups of water for about 5 hours.
- Then grind it into a coarse batter.
- Keep the batter to ferment for at least 8 hours or overnight.
- Meanwhile for masala filling in hot Oil add Cumin,Mustard,Asafoetida and dry Red chillies,let it to splatter for 30 seconds.
- Next add curry leaves and immediately over it drop big pieces of Onion.
- Sauté till translucent in between add Ginger paste and chilli flakes.
- Next add potatoes cut in small cubes along with it adding Salt and Turmeric.
- Continue cooking for 5-7 min over medium or until rawness of Potatoes are gone.
- After 8 hours add Salt to taste in your batter and give it a stir.
- Heat your Griddle/Tawa over a low heat for 2-3 min.Then splash some water over it to regulate the temperature.
- Drop batter over it spreading as thin as possible with the help of ladle or a katori.
- Scrape out the excess batter and drop 2-3 teaspoons of Oil.
- Roast till golden brown and crispy.
- Drop potato filling over dosa fold and serve with coconut chutney,Sambar and Rasam.
Tips :-
- In summers don’t keep the batter to ferment for too long,it might turn sour.
- You can mash the potatoes while cooking if you like.
